Loaded with a bacon and jalapeño mac and cheese, this grilled sandwich is everything we’ve ever dreamed of.
I couldn’t decide on grilled cheese or mac and cheese, so I doubled down with this two-in-one recipe.
My solution to, “What’s for dinner?” I couldn’t decide and either could the boys, so I doubled down with this two-in-one recipe. 
To keep thing interesting, I added pan seared jalapeños and bacon. What could be better? Find more mouth-watering recipes here.
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Grilled Mac and Cheese
- Total Time: 50 minutes
- Yield: Serves 1
- Diet: Omnivore
Description
Bacon, jalapeño, and extra sharp cheddar grilled cheese.
Elevated mac & cheese takes this sandwich to the next level.
Ingredients
- 2 slices bread
- 1-2 tbsp mayonnaise
- 1 tbsp (14 g) butter
- 1-2 slices extra sharp cheddar cheese
- 4 slices bacon
- 1/2 cup (118 ml) mac and cheese
- 5-6 slices jalapeno
- 3 tbsp (44 g) all-purpose flour
- 3 cups (710 ml) whole milk
- 1 1/2 tsp dry mustard
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 8 cups (1.9 l) extra-sharp Cheddar
- 1 lbs (454 g) elbow macaroni
Instructions
- Spread mayonnaise on both slices of bread; set aside.
- Heat a small skillet over medium heat.
- Melt half of the butter, then place one slice of bread, mayonnaise side down, into the pan.
- Layer with sliced cheese, bacon, mac and cheese, and jalapeños (if using).
- Top with the second slice of bread, mayonnaise side up.
- Cook until the bottom piece of bread is golden brown, about 4-5 minutes.
- Lift the sandwich and add the remaining butter.
- Flip the sandwich and gently press down for even cooking.
- Cook until the second side is golden brown.
- Remove from heat.
- Serve immediately.
- To make Easy Mac and Cheese
- Preheat oven to 350°F (177°C).
- Cover a 9×13-inch baking dish with non-stick spray.
- In a small saucepan over medium heat, bring milk to a slight simmer (tiny bubbles will appear at the edge of the pan).
- Remove from heat.
- In a second saucepan over medium heat, melt butter.
- Add the flour and stir to combine, scraping the bottom of the pan to prevent scorching.
- Cook until the mixture starts to turn brown, about 3 minutes.
- Gradually add in milk and stir constantly until the sauce thickens, about 3 minutes.
- Remove from the heat and stir in the dry mustard, salt, and pepper.
- Add the cheese and stir until completely melted.
- Season with salt and pepper to taste.
- Add elbow macaroni and stir to coat.
- Transfer the mixture to the prepared baking dish.
- Bake until the top is brown and bubbly, about 30 minutes.
Notes
- For easier flipping, use a spatula to gently loosen the sandwich edges before flipping.
- To reduce the spiciness, remove the seeds and membranes from the jalapeños before adding them to the sandwich.
- Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sandwich
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 3
- Protein: 20
- Cholesterol: 70
Frequently Asked Questions
What type of cheese is best for the mac and cheese filling?
A combination of sharp cheddar and creamy mozzarella works well for a rich flavor and gooey texture.
How can I prepare the jalapeños for the grilled mac and cheese?
You should pan-sear the jalapeños until they’re slightly charred to enhance their flavor before adding them to the mac and cheese.
How do I prevent the bread from getting soggy when making the grilled sandwich?
Make sure to use a good amount of butter on the outside of the bread and allow the mac and cheese to cool slightly before assembling the sandwich.
